Deep Fried Smoked Ribs

pork ribs

🥗Healthier: turkey ribs

💰Cheaper: pork shoulder

Turkey ribs are leaner, while pork shoulder is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar, while ketchup is budget-friendly.

Open the package of pork baby back ribs and pat them dry to remove excess juices.

Flip the ribs over and pull off the membrane using your fingers to lift it from between the bones.

Trim off the end bones for a nice square edge and shave off any thick fat on top of the rack.

Season the ribs heavily with a barbecue rub, which is a mix of different Meat Church rubs and black pepper.

Prepare the grill by setting up a Weber kettle with a two-zone fire using about 8 to 10 lit charcoal briquettes.

Add hickory chunks to the coals and let the grill heat up to the desired temperature.

Place the ribs on the grill and cook them indirectly for about 1 hour.

After 1 hour, spritz the ribs with apple juice to add moisture.

After 2 hours, check the ribs for color and bark, then wrap them in foil upside down to retain juices.

Put the wrapped ribs back on the grill for another 2 hours until the bones start poking out.

Remove the ribs from the grill and chill them in the fridge overnight.

The next day, cut the ribs between the bones for uniformity, yielding about 12 to 13 ribs.

Prepare the wet batter by mixing together 4 eggs, buttermilk, hot sauce, smoked paprika, and black pepper in a large mixing bowl.

In a separate bowl, mix together all-purpose flour, corn starch, baking soda, salt, onion, smoked paprika, yellow mustard, oregano, cayenne, chili powder, and garlic powder.

Dunk the ribs into the wet batter, ensuring they are completely coated, then transfer them to the dry batter and coat well.

Use a batter bowl to mix the dry ingredients and sift the excess flour off the ribs after coating them.

Heat a countertop deep fryer to about 360°F and fry the battered ribs for about 2 to 3 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level: